The World's Best Cake

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The official name of this beautiful dessert is Kvaefjord Cake, but Norwegians often call it World's Best Cake, or even World's Best. Although it looks very elaborate, it is fairly simple to make, as the sponge cake and meringue are baked together. Also, in these modern times, everybody makes the cream with instant pudding!
The traditional version does not include any berries, yet strawberries or raspberries are a good option: they bring a lighter, fresher touch to a rather rich dessert!
Ingredients for the sponge cake:
- 100 grams of butter (1/2 cup)
- 100 grams of sugar (1/2 cup)
- 4 to 5 egg yolks, depending on egg size
- 100 grams flour (2/3 cup)
- 1 teaspoon baking powder
- 3 to 4 Tsp milk
Ingredients for the meringue:
- 4 to 5 egg whites
- 200 grams powdered sugar (1 cup) or confectionary sugar (approx 3/4 cup)
- chopped almonds

Ingredients for the cream:

- 1 package of instant vanilla pudding
- 25 to 30 ml (1 cup to 1 cup + 1/4 cup) milk
- 30 ml (1 cup +1/4 cup) whipping cream
Optional: strawberries or raspberries
Optional: a shot of rhum, or preferably kirsch if berries are added to cake.
Start by preheating oven to 180°C (350°F)
Preparation for the sponge cake:
Beat butter and sugar until it turns into a light and fluffy ribbon.
Beat each yolk in, one at a time.
Flour should be sifted and mixed with baking powder before being added to the batter. Add in small quantities of flour at a time, alternating with 3 to 4 Tsp of milk. Pour batter onto a greased cake pan of 20 x 30 cm (8 x 12"). Set aside.

Preparation for the meringue:

Beat the egg whites stiff, then gradually add sugar and beat until glossy. Spread over batter, sprinkle generously with chopped almonds and place into oven. Bake for 20 to 25 minutes. Remove when meringue is done.
Let it cool completely before cutting into two halves.

Preparation for the cream:

Prepare vanilla pudding with milk.
Optional: add a shot of rhum or kirsch to pudding preparation.
Separately, whip chilled cream, then carefully fold into cool pudding preparation. Spread this cream on one half of cake (meringue face up).
Optional: add halved strawberies or raspberries.
Top with the other half of cake (meringue face up).
Note: the local store was out of almonds the day Lisbeth made this dessert for us. This is why no almonds can be seen on pictures presented here. Sorry!

on pictures presented here. Sorry!